Timing is everything...

If you know me, then you know that I am very organized and orderly.  I like to make sure that everything is in it's place and I am ready for everything.  Funny thing is that this is not translating well to my cooking efforts.  I was supposed to make Cowboy Calzones the other day using the fresh pizza crust recipe and Cowboy Calzone recipe from "The Pioneer Woman Cooks" book.  I did not however, look to see how long these recipes take.  Little did I know that the pizza crust recipe needs to sit for 2+ hours to rise (stupid lazy yeast).  So instead we had Subway and I was forced to make the calzones the next day.

It may say "active" but it does not say "fast acting".  So made the dough (which was actually really easy).  I used the pizza dough part of this recipe (http://thepioneerwoman.com/cooking/2010/02/my-favorite-pizza/) and then made the calzone "guts" from the recipe in the book (it's not posted on the website, so you will have to get the book!).

The dough was easy to work with the next day.  I got out my rolling pin (ok, its Tina's, but now that I am cooking, it is MINE!).  I made eight calzones, although I modified two for my son who has a milk allergy and just put in peperoni in it.  This was a bit of a twist on any calzone I have ever had before.  There was no marinara in it and the taste was definitely on the hardy side.  I guess that's what cowboy's like.  It was mainly hamburger, sausage, onions, Rotel tomatoes and chilies, and three kinds of cheese (I like the way this pioneer lady thinks!).

 I forgot to brush them with olive oil before I baked them so they turned out kinda pale... whoops.  So far none of my mistakes have turned out too bad.  Let's hope my luck holds out on this project!  Here is what they looked like on the inside.

We enjoyed this rustic version of an Italian classic.  The recipe makes eight, but that is more than my family can put away in one sitting... so I wrapped them up and they can take them on the go.  Easy eating right out of the tinfoil.  Nice thing is that we can pop them in the toaster oven for about 7-8 minute to reheat and they turn out just fine.

I give this recipe 4 out of 5 notches in the belt.  It is easy to make and can be modified easily to suit everyone's preference for stuffings.  I am sure I will make this again and modify the "guts" to my taste.

Looking forward to "eating" with you again!

Mark